What is Stinky Powder? Is eating stinky powder harmful to humans?

1) China's "Hygienic Standard for the Use of Food Additives" (GB 2760-2014) stipulates that infant cereal supplementary food should be used in appropriate amounts according to production needs.

2) FAO WHO (1983) stipulates that it can be used for cocoa powder and sugary cocoa powder, cocoa bean powder, cocoa mass and cocoa butter cake, with a maximum dosage of 50g kg (alone or in combination with hydroxide, bicarbonate and carbonate. Based on fat-free cocoa, calculated as anhydrous K2CO3).

3) Practical use reference: Although this product can be used alone, it is generally used in combination with sodium bicarbonate, see sodium bicarbonate for details. It can also be used with acidic substances as one of the basic ingredients of compound leavening agent. In addition, it can also be used for acidity adjustment.

The scientific name is ammonia bicarbonate, one of the chemical bulking agents.

Gas is produced when heated, and the product is ammonia. Due to the high solubility of ammonia in water, (1 volume of water can dissolve 600 volumes of ammonia) if ammonium bicarbonate is used in steamed products. It will make the finished product smell of ammonia, so it is generally used in fried products, so that ammonia is easy to volatilize at high temperatures.

Stinky powder refers to ammonium bicarbonate.

The scientific name of stinky powder is ammonium bicarbonate, one of the chemical bulking agents, which is used in large cakes that need to be fluffed. Bread and cake are almost not used. Gas is produced when heated, and the product is ammonia.

Due to the solubility of ammonia in water.

Larger, (1 volume of water can dissolve 600 volumes of ammonia) If ammonium bicarbonate is used in steam, it will make the finished product smell of ammonia, so it is generally used in oil.

Characteristics of stinky powder

Odor powder is usually used when gas needs to be produced quickly and in large quantities. Stinky powder decomposes into water, ammonia and carbon dioxide when heated or under acidic conditions.

Gas. However, the gas is released quickly and leaves almost no residue, so you will not taste ammonia in food. Moreover, because the odorous powder is easy to separate and release ammonia, it is difficult to store, so it is rarely seen in the family.

No, stinky powder is ammonium bicarbonate, which, like baking soda, is a food additive that is allowed to be used in line with national food safety. Edible stinky powder is one of the chemical bulking agents, which is used in the bread cake that needs to be fluffy and larger, and it is almost not used in bread cakes, and the gas is produced when heated, and the product is ammonia.

Due to the large solubility of ammonia in water, 1 volume of water can dissolve 600 volumes of ammonia, if ammonium bicarbonate is used in steamed products, it will make the finished product have an ammonia odor, so it is generally used in fried products, so ammonia is easy to volatilize at high temperatures.

Other applications. 1. Used as nitrogen fertilizer, suitable for all kinds of soil, it can provide ammonium nitrogen and carbon dioxide required for crop growth at the same time, but the nitrogen content is low and easy to agglomerate.

2. It is used as an analytical reagent, and is also used for the synthesis of ammonium salts and fabric degreasing.

3. It can promote crop growth and photosynthesis, promote seedlings and grow leaves, can be used as top dressing, can also be used as base fertilizer for direct application, and is used as a food swelling agent.

4. Used as buffer and aerating agent.

The above content reference: Encyclopedia Ammonium bicarbonate.

It is called snail noodles, and the sour bamboo shoots in it are the root of the smell and the soul of snail noodles

Snail powder, from Liuzhou, Guangxi, originated in the seventies and eighties of the last century, can be called one of the "provincial powder" in Guangxi, its smell is extremely recognizable, some people say that after eating, it is like falling into a dung pit, the whole body is filled with a smell of, strange smell and unpleasant.

However, some people feel that the snail noodles are very fresh and fragrant after eating, and they feel that any day is incomplete if they don't eat a meal, such as the people of Liuzhou, Guangxi, there is nothing that cannot be solved by a bowl of snail noodles, if there is, it is two bowls.

This taste is the taste of sour bamboo shoots. Some outsiders are not used to eating it, some say it is the taste of stinky tofu, some say it is the smell of rancidity, and tell the boss that snail noodles should not be sour bamboo shoots ......If snail flour does not put sour bamboo shoots, it is equivalent to an owl without an owl and a butterfly flower without a butterfly shape.

The reason why snail noodles are called "snail noodles" is because the soup is made from snails. Outsiders may not be accustomed to the spicy and fishy taste of snail noodle soup, and this is precisely the biggest feature of snail noodle. The well-boiled snail soup has a unique flavor that is clear but not light, numb but not dry, spicy but not hot, fragrant but not greasy.

Snail flour is rich in carbohydrates, gums, brain phospholipids, cellulose, lecithin, protein, carotene, various vitamins, iron, calcium, phosphorus and other nutrients.

If you need to use stinky powder when making snacks, and you happen to have no at this time, you can also use some yeast powder or baking powder instead.

Stinky powder, the scientific name is ammonium bicarbonate, is one of the chemical bulking agents, colorless or white crystals, there are also white crystalline powders, a little ammonia odor, so it is called "stinky powder", the melting point under rapid heating is, the chemical properties are relatively stable at room temperature, but it is easy to weathered in the air, slightly hygroscopic, and unstable in the hot condition, more than 60 will volatilize quickly, and can be used in the need to bulk larger cakes.

Stinky powder can be decomposed into carbon dioxide and water when heated, so it will start to expand when the temperature inside the dough rises, and it is generally used in products with low moisture, such as biscuits, puffs, shaqima and fritters.

However, many people will worry about whether stinky powder is harmful to the body, in fact, the content of stinky powder in food is very low, and the human body is only a small amount of intake, so the harm to the human body is negligible.

In addition, odorous powders can be used when gases need to be generated quickly and in large quantities, such as in the food, chemical, electromechanical and pharmaceutical and chemical fields, where they decompose into water, ammonia and carbon dioxide gases when heated or under acidic conditions. Because it is a rapid release, ammonia remains very little in the finished product, and will not taste ammonia in the finished product, because the odorous powder is difficult to store, so it is generally less used in the home.